Smoked Over-The-Top Chili
This Over-the-Top Smoked Chili is easy to make and full of flavor. Smoked on your pellet grill using Cookinpellets.com Perfect Mix Pellets. The smoky flavor of these pellets elevates the taste of the chili to a whole new level. This delicious chili is great for game day or dinner. Smoke On!
- 1 pound Ground Beef
- 1 pound Pork sausage
- 1 whole Yellow Onion diced
- 1 whole Green Pepper diced
- 1 whole Red Pepper diced
- 1 can Beef Broth
- 1 can Pinto Beans (optional)
- 1 can Red Kidney Beans (optional)
- 1 can diced tomatoes
- 1 can Tomato Soup
- Cookinpellets Perfect Mix Pellets
- Chili Seasoning
- All Purpose Seasoning
- In an oven-safe pot, add the chopped yellow onion, green pepper, red pepper, beef broth, pinto beans, kidney beans, diced tomatoes, and tomato soup. Be sure to mix thoroughly.
- Add chili seasoning and mix thoroughly.
- In a separate bowl, mix together pork and ground beef until evenly incorporated. Once mixed form into a large meatball.
- Season the large meatball with an all-purpose rub of your choice.
- Put the meatball on a wire cooling rack and put it on top of the oven-safe pot. You want the drippings from the meatball to drip into the chili.
- Fill the hopper on your pellet grill with Cookinpellets.com 100% Perfect Mix Pellets.
- Set the smoker to 250º F.
- Once the smoker is to the appropriate temperature put the oven-safe pot and meatball on the smoker. Be sure the meatball is directly over the chili.
- Smoke the chili and meatball for 1 hour at 250º F.
- After one hour turn up the smoker temperature to 325º F and cook until the meatball has reached 150º F internally (about 1-1.5 hours).
- Once the meatball reaches 150º F remove the meatball from the smoker and break up the meatball into small chunks to add back into the chili.
- Add the broken-up ground meat into the chili pot and stir to incorporate the meat throughout the chili.
- After the meat has been incorporated, smoke the chili for 30 minutes at 325º. Be sure to stir occasionally.
- After 30 minutes, remove from the smoker and let cool for 10-15 minutes.
- Serve with toppings of your choice and enjoy your over-the-top smoked chili!
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I think I’d make like 100 small meatballs and let them pick up all of that lovely smoke for the first hour, then flatten them and after a brief exposure to the higher temp, roll them into the pot. You’d get so much more surface area picking up the smoke and the Maillard reaction would be much more intense